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Recipes
Pasta with Scampi Sauce
By trishg
Heat oil large skillet and cook garlic about 30 seconds, stirring constantly
- 1/2 cup olive oil
- 2 garlic cloves
- 1/2 pound medium shrimp
- 1 tsp lemon juice
- 1/2 tsp salt
- dash of pepper
- 1/4 cup torn fresh basil or 1 tsp dried basil add with garlic
- 1/4 parsley dash of crushed red pepper
- 16 Linguiune
Dark Chocolate Peanut Butter Layer Cake – Low Carb and Gluten-Free
By trishg
Yield: 20 servings My best low carb chocolate cake recipe yet! Rich chocolate flavour with a creamy peanut butter ...
- Cake:
- 2 cups almond flour
- 2/3 cup dark cocoa
- 1/3 cup Coconut flour
- 1/3 cup unflavoured whey protein powder
- 1 tbsp instant coffee
- 1 1/2 tsp baking soda OR 1 tbsp baking powder
- 1/2 tsp cream of tartar (omit if using baking powder)
- 1/2 tsp salt
- 1/2 cup butter, softened
- 3/4 cup Swerve Sweetener
- 4 large eggs
- 1 tsp vanilla extract
- 1/4 tsp Stevia Extract
- 3/4 cup almond milk
- 1 tbsp apple cider vinegar (omit if using baking powder)
- Peanut Butter Frosting:
- 8 ounces cream cheese, softened
- 4 tbsp butter, softened
- 1 cup creamy peanut butter (I do not recommend natural peanut butter here)
- 1 cup powdered Swerve Sweetener
- 1 cup heavy cream
- 1 tsp vanilla extract
- Chocolate Ganache:
- 5 tbsp butter
- 2 oz unsweetened chocolate
- 1/4 cup powdered Swerve Sweetener
- 1/2 tsp vanilla extract
Mashed Cauliflower
By trishg
Prep Time: 10 minutes Cooking Time: 25 minutes Yields: 2 servings
- 1 small or medium head of cauliflower, washed, trimmed, and chopped roughly
- 1 small clove garlic, minced
- 1/4 teaspoon salt
- 2 tablespoons Earth Balance Spread
- 2 tablespoons unsweetened rice milk
- Dash black pepper
- 1/4 teaspoon dried thyme
Thai Chicken & Zucchini Noodle Salad with Spicy Peanut Sauce
By trishg
chef's knife citrus juicer (optional) cutting board garlic press (optional) grater (optiona
- 2 medium carrots
- ¾ lb chicken breasts, boneless skinless
- ½ small bunch cilantro
- 1 clove garlic
- 1 (1 inch) piece ginger root
- 1/2 lime
- 2 medium zucchini squash
- black pepper
- crushed red pepper
- natural peanut butter
- salt
- sesame seed
- soy sauce
- virgin coconut oil
Marinated Portobello Mushrooms
By trishg
Prep Time: 5 minutes Dehydrating Time: 2-4 hours
- 2 small Portobello mushroom, sliced 1/4 inch thick
- 5 tablespoons extra virgin olive oil
- 1 small clove garlic, finely crushed
- Juice of 1 small lemon
- 1 teaspoon dried oregano (fresh or dried)
- 1 teaspoon rosemary (fresh or dried)
- 1/4 teaspoon sea salt
Vegan Lasagna
By trishg
For the eggplant: 1. Heat the oven to 350°F and arrange a rack in the middle
- For the eggplant:
- 1 1/2 pounds eggplant (about 2 small)
- 2 teaspoons kosher salt, plus more as needed
- 4 tablespoons extra-virgin olive oil
- Freshly ground black pepper
- 1 teaspoon finely chopped fresh Italian parsley leaves
- 1/2 teaspoon red wine vinegar
- Pinch red pepper flakes
- For the sauce:
- 2 (28-ounce) cans whole peeled tomatoes, preferably San Marzano
- 1/4 cup extra-virgin olive oil
- 1 medium yellow onion, finely chopped
- 2 medium garlic cloves, minced
- 1 tablespoon tomato paste
- 1 bay leaf
- 1/4 teaspoon red pepper flakes, plus more as needed
- Kosher salt
- 2 tablespoons capers
- For the noodles:
- Kosher salt
- 12 ounces dried lasagna noodles
- For the filling:
- 2 pounds soft tofu, drained
- 1/3 cup finely chopped Italian parsley leaves
- 3 tablespoons nutritional yeast (optional)
- 2 teaspoons finely grated lemon zest (from about 2 medium lemons)
- 2 tablespoons freshly squeezed lemon juice, plus more as needed (from about 1/2 lemon)
- 2 teaspoons kosher salt, plus more as needed
- 1/2 teaspoon freshly ground black pepper, plus more as needed
Chicken Florentine Casserole
By trishg
Directions 1. Preheat oven to 350 degrees F (175 degrees C)
- Ingredients
- 4 skinless, boneless chicken breast halves
- 1/4 cup butter
- 3 teaspoons minced garlic
- 1 tablespoon lemon juice
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 tablespoon Italian seasoning
- 1/2 cup half-and-half
- 1/2 cup grated Parmesan cheese
- 2 (13.5 ounce) cans spinach, drained
- 4 ounces fresh mushrooms, sliced
- 2/3 cup bacon bits
- 2 cups shredded mozzarella cheese
Slow Cooker Broccoli Cheese Soup
By trishg
Prep Time: 15 minutes Cook Time: 3 hours Yield: About 6 servings
- 1/3 cup butter, sliced
- 1 1/2 cups chopped yellow onion
- 2 cloves garlic, minced
- 6 Tbsp all-purpose flour
- Salt and freshly ground black pepper
- 2 (12 oz) cans evaporated milk
- 5 cups low-sodium chicken broth
- 5 cups small diced broccoli florets*
- 1/8 tsp dried thyme
- 1/2 cup heavy cream
- 12 oz sharp cheddar cheese, freshly shredded (or more to taste)
- 2 oz Parmesan cheese, freshly & finely shredded
Keton Cheesecake Muffins
By trishg
Pre-heat 325 Best cream cheese until smiooth, then add in eggs and all remaining ingredients
- 4 8oz 4 8oz cream cheese
- 4 4 4 eggs
- 1/2 1/2 1/2 stick butter
- 1/2 3/4 1/2 3/4 1/2 or 3/4 stevia
- 1/4 1/4 1/4 tsp lemon extract
- 1/4 1/4 1/4 tsp almond extract
Breakfast Rice Pudding
By trishg
In medium saucepan combine all ingredients and bring to slow simmer
- 2 Cups Brown Rice
- 1 1/2 cup vanilla rice milk
- 3 T raisins
- 2 T maple syrup
- 1 tsp vanilla extract
- 1/4 tsp cinnamon